💚 Home-Made Pistachio Crunch (Mediterranean)
⏱ Prep Time: 10 minutes
⏱ Cook Time: 20 minutes
❄️ Chill Time: 30 minutes
🍽 Makes: about 20 pieces
🧺 Ingredients
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1½ cups raw shelled pistachios (unsalted)
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½ cup sesame seeds (optional but traditional)
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¼ cup honey (or date syrup)
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¼ cup granulated sugar (or coconut sugar)
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2 tbsp extra-virgin olive oil (or butter)
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1 tsp vanilla extract
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Zest of 1 orange or lemon
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Pinch of sea salt
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¼ tsp ground cardamom or cinnamon (optional)
👩🍳 Instructions
1️⃣ Toast the Nuts
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Preheat oven to 350°F (175°C).
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Spread pistachios (and sesame seeds) on a baking sheet.
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Toast 8–10 minutes, until fragrant.
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Cool slightly, then roughly chop.
2️⃣ Make the Crunch Syrup
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In a saucepan over medium heat, combine honey and sugar.
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Stir until sugar dissolves and mixture bubbles gently.
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Add olive oil, vanilla, citrus zest, salt, and cardamom.
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Cook 1–2 minutes until lightly thickened.
3️⃣ Combine
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Remove from heat and stir in chopped pistachios.
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Mix quickly to coat evenly.
4️⃣ Set the Crunch
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Pour mixture onto parchment-lined tray.
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Spread thin using a spatula.
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Let cool completely 30 minutes, then break into shards.
🌿 Mediterranean Touches
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Drizzle with dark chocolate once cooled.
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Add rosewater or orange blossom water (½ tsp).
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Use fig syrup instead of honey for a Levantine style.
🍽 Serving Ideas
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With Greek yogurt and fruit
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Crumbled over vanilla ice cream
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With espresso or mint tea
🫙 Storage
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Store in airtight container at room temperature up to 7 days.
